The spice really influences the taste, in a good way, but more than I had imagined. The use of Mixed Spice was more subtle, lighter in taste and the salt was probably more prominent. Spices ideal for this recipe would be Herbes de Provence mixed with the Quatre Epices, Chinese Five Spice, or even Glühwein Gewürz where the orange peel and hibiscus could shine through. Super easy and super rewarding!
Wash the duck breasts and pluck out any feathers. Pat with paper towel until completely dry. Pour 1 jar of Kosher salt into the bottom of a baking dish (dish should only be just big enough to fit the two breasts without them touching). Rub 1 teaspoon of your chosen spice onto each duck breast and lay onto the salt. Pour over the 2nd jar of salt and make sure you rub it into the breast, getting into every crevice. Try not to break the skin or pull it off the breast. Pat down so that the duck is fully covered. Cling wrap and refrigerate for 24 hours.
Take out of fridge and thoroughly wash off all the salt and spices. Pat dry extremely well: no moisture should remain. Rub with the second teaspoon of spice and wrap in one layer of muslin cloth and tie with yarn. Weigh each breast and note down the weight.
Attach a thermometer to the string and hang the duck. Ideal location is high, 10-15 degrees Celsius with 60% humidity. It also helps if there is some air movements – moving it during the day is optimal. The aim is that each duck breast should lose approx 30% in weight, which should happen in ideal conditions take around 10 days.
